Beef and Asparagus

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill or hot plate (if using). Toss kumara on prepared tray with oil and veggie spice and season. Roast for 20 minutes, turning once. After 20 minutes, sprinkle sesame seeds and chilli flakes (if using) over kumara and carefully toss. Roast for 3-4 minutes, until kumara is lightly golden and sesame seeds are toasted.
2. While kumara roasts, trim woody ends from asparagus and thinly slice on an angle. Place in a small, heat-proof bowl with edamame and cover with boiling water. Cover and leave for 5 minutes then drain and refresh under cold water. Leave to drain well.
3. Heat a large, dry fry-pan or grill plate on high heat. Pat beef dry with paper towels, rub with oil and season. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking (or use BBQ). Set aside, covered with foil, to rest while you prepare the rest of the meal. Slice rested beef thinly against the grain reserving any resting juices.
4. While beef cooks and rests, make salsa. Finely dice red onion; dice tomato 1cm; roughly chop parsley; mince garlic. Add all to a medium bowl, along with drained edamame and asparagus. Add all remaining salsa ingredients, stir to combine and season to taste with pepper.
5. Place silverbeet in a medium bowl. Toss through kumara, slices of beef and half of the salsa. Season.
6. TO SERVE place roast kumara and silverbeet salad with beef onto plates and drizzle with resting juices (if desired). Spoon over remaining tomato and edamame salsa.